GF Tuesdays: Zucchini Muffins

GF Tuesdays: Zucchini Muffins

Making your children slave away in the kitchen is supposed to yield adventurous eaters. Which is why as soon as my two-year-old can resist sticking a mixing spoon up his nose, he’s next in my gluten-free school of cookery. Because the only way I can get vegetables into that kid is with these zucchini muffins, which I recently made gluten-free thanks to my whole health thing.

It turns out that these muffins I created by combining a couple of recipes, one “normal” and one g-free, are a hot commodity in my house. We all want to scarf down these fluffy and cinnamon-y muffins, which means I make them every other week. We’re getting our daily zucchini allowance, and lovin’ it. Really.

It is with great enthusiasm that my daughter grates up four cups of zucchini (I added more than the original recipe because I wanted to up the “good for you” factor).

Look, this is what gluten-free flour looks like! It’s almost like we’re normal people, right?

For baking, I love to use the flour mix from 100 Best Gluten-Free Recipes: 1 1/2 cups sorghum flour, 1 1/2 cups cornstarch, 1 cup tapioca flour. I do this first, and keep it in an air tight container so I can use it in my cookies, cakes, and twice-monthly muffin situation.

The key to making sure these muffins look fantastic, is to fill the muffin tin up to the top. That’s right, allll the way.

1. Preheat the oven to 350 degrees. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix.
2. In a separate bowl, mix together three cups of the sorghum blend flour mixture, xanthan gum, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture.
3. Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
4. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick to make sure the center of the muffins are done.
5. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and let cool another 20 minutes.

12 Comments on “GF Tuesdays: Zucchini Muffins”

[...] of cookery. Because the only way I can get vegetables into that kid is with these zucchini … gluten-free cooking – Google Blog Search This entry was posted in Gluten-free Cooking and tagged cooking, Muffins, Tuesdays, Zucchini. [...]

2.) Shelly

June 21st, 2011

My daughter was just diagnosed with a wheat allergy and is therefore, gluten free. I am so excited to see this recipe! It sounds delish! Thank you for sharing!!

This looks wonderful! I recently switched over to Himalayan pink salt from Sustainable Sourcing https://secure.sustainablesourcing.com since it is gluten-free and made in their own eco-friendly facility so there is no cross contamination. I’ll have to use it in this recipe with my little guys. Thanks for sharing!

5.) karilyn

June 23rd, 2011

my little one LOVES zucchini and i know he would love these. but we live in India and can’t get all the gluten free flours… do you happen to know the conversion of how much regular flour would be needed?

I just made these muffins and they are delicious! I had to make a couple of subs – Bob’s Red Mill AP Flour because I didn’t have corn starch, ground flax seeds/water because I am egg free and Earth Balance because I am dairy free. They came out great! Also thankful because I am always looking for ways to use up all the zucchini I get in my CSA box! Thanks for a yummy muffin recipe!

[...] GF Tuesdays: Zucchini Muffins | Cooking with My Kid – Making your children slave away in the kitchen is supposed to yield adventurous eaters. Which is why as soon as my two-year-old can resist sticking a mixing. [...]

[...] GF Tuesdays: Zucchini Muffins | Cooking with My Kid – Making your children slave away in the kitchen is supposed to yield adventurous eaters. Which is why as soon as my two-year-old can resist sticking a mixing. [...]

[...] from last fall. Sarah measured these bags in 2 cup amounts. The recipe comes from the blog called Cooking with My Kid. I used our flour mix and substituted shortening for butter. I read that for every 1 cup of butter, [...]

[...] wasn’t about to give up on zucchini though, so I pulled out my old standby of gluten-free zucchini muffins which both kids used to chow down on like there’s no tomorrow. What a difference a [...]

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Foodie by day, microwaver by night, I set out to teach my kid (and myself) the art of cooking. Read more

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